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Porcini Mushroom & Chestnut Risotto
Earthy, creamy, and utterly comforting, this risotto layers umami-rich porcini mushrooms and sweet roasted chestnuts for a deeply nourishing side or vegetarian main.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
1 oz dried porcini mushrooms
4 cups low-sodium vegetable broth
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 cup arborio rice
½ cup dry white wine (or additional broth)
¾ cup roasted, peeled chestnuts (chopped)
2 tbsp unsalted butter
½ cup grated Parmesan cheese
Salt & pepper, to taste
Optional garnish: chopped parsley
Instructions
Soak dried porcini in 1 cup warm water for 15 minutes. Strain, reserving liquid, and chop the mushrooms.
In a saucepan, warm the broth along with the reserved mushroom liquid. Keep at a gentle simmer.
In a large skillet or sauté pan, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and chopped porcini.
Add arborio rice and stir until grains are glossy, about 2 minutes.
Pour in the wine and stir until absorbed.
Add warm broth ½ cup at a time, stirring constantly and waiting until each addition is absorbed before the next.
After about 20 minutes, stir in chestnuts. Continue cooking and stirring until rice is creamy and tender (total time about 25–30 minutes).
Stir in butter and Parmesan. Season to taste. Garnish with parsley if desired.
Why You’ll Love It:
This dish is like a soft hug in a bowl—earthy porcini and chestnuts create depth, while the creamy risotto texture feels indulgent but wholesome. It’s luxurious, grounding, and holiday-worthy.
